Go Back
+ servings
Print

Instant Pot Crust-Less Chicken Pot Pie

Course Main Course
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 175 kcal
Author Amy Rains

Ingredients

  • 4 cups Chicken broth
  • 2 heads cauliflower florets only
  • 1 lbs boneless chicken breast chopped into bite sized pieces
  • 2 small white-fleshed sweet potatoes diced
  • 2 celery ribs chopped
  • 2 cups chopped carrots
  • 1 tbsp minced garlic
  • 1 large onion diced
  • 1 tsp onion powder
  • 2 tsp sea salt
  • 2 bay leaves
  • 1 large sprig fresh thyme (optional)
  • chives (optional)

Instructions

  1. Pour the chicken broth into the stainless steel bowl of your Instant Pot, then place in the cauliflower, close the lid and close the pressure valve. Select the Pressure Cook/Manual button then select 5 minutes.

  2. Allow the cooking cycle to complete, quick release the pressure valve and remove the lid once safe to do so. Press the keep warm/cancel button.

  3. Puree the cauliflower and broth with an immersion blender or transfer to a blender. 

  4. Add in the remaining ingredients except the thyme and chives, and secure the lid and pressure valve. Press the pressure cook/manual and adjust the time to 10 minutes.

  5. Allow the cooking cycle to complete, then quick release the pressure valve and remove the lid once safe to do so. Remove the bay leaves. Serve topped with fresh thyme, chives or your preferred fresh herbs. 

Nutrition Facts
Instant Pot Crust-Less Chicken Pot Pie
Amount Per Serving
Calories 175 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 48mg16%
Sodium 1535mg67%
Potassium 1185mg34%
Carbohydrates 17g6%
Fiber 5g21%
Sugar 7g8%
Protein 21g42%
Vitamin A 7260IU145%
Vitamin C 109.7mg133%
Calcium 83mg8%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.